May 27, 2024

Spicy Chorizo Mussels

Name: Spicy Chorizo Mussels
Prep time: 20 min
Cook time: 15 min
Total time: 35 min
Ingredients: 1 kg mussels, cleaned and debearded ((2.2 pounds)); 2 tbsp butter; 1 large onion, chopped; 5 cloves garlic, chopped; 800 g crushed tomatoes ((28 ounces, 2 cans)); 250 ml white wine ((1 cup)); 1 tbsp sugar; 0.5 tsp salt; 1 tsp chili flakes; 1 tsp smoked paprika; 300 ml heavy cream ((1 1/4 cups)); 1 bunch parsley, chopped; 100 g chorizo, chopped and fried ((3.5 ounces))

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Mussels are a versatile and delectable seafood that can be prepared in numerous ways, but this recipe for Spicy Chorizo Mussels elevates the classic dish with a vibrant and flavorful twist. The combination of spicy chorizo, aromatic garlic, and a rich tomato base creates a mouthwatering experience. This dish is perfect for a cozy dinner at home or to impress guests with a gourmet meal that’s surprisingly easy to make.

Spicy Chorizo Mussels

RecipeOven

Spicy Chorizo Mussels is a delightful dish that brings together the rich flavors of chorizo, the freshness of mussels, and a creamy, spicy tomato sauce. It's a perfect balance of heat and richness, making it an ideal choice for seafood lovers who enjoy a bit of a kick in their meals. Serve with a side of crusty bread and a glass of white wine for a complete and satisfying dining experience.

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Prep Time 20

Cook Time 15

Total Time 35

Course Dinner

Cuisine European

Servings 4

Ingredients

1 kg mussels, cleaned and debearded (2.2 pounds)
2 tbsp butter
1 large onion, chopped
5 cloves garlic, chopped
800 g crushed tomatoes (28 ounces, 2 cans)
250 ml white wine (1 cup)
1 tbsp sugar
0.5 tsp salt
1 tsp chili flakes
1 tsp smoked paprika
300 ml heavy cream (1 1/4 cups)
1 bunch parsley, chopped
100 g chorizo, chopped and fried (3.5 ounces)

Instructions

Clean and debeard the mussels, discarding any that are open and do not close when tapped.
In a large pot, fry the chopped chorizo over medium heat until crispy. Remove and set aside, leaving the rendered fat in the pot. Add the butter to the pot with the chorizo fat. Once melted, add the chopped onion and sauté until translucent. Add the minced garlic and cook for an additional 2 minutes until fragrant.
Pour in the white wine and bring to a simmer, scraping any browned bits from the bottom of the pot. Add the crushed tomatoes, sugar, salt, chili flakes, and smoked paprika. Stir to combine and let the mixture simmer for about 10 minutes to allow the flavors to meld.
Add the cleaned mussels to the pot, cover, and cook for 5-7 minutes, shaking the pot occasionally until all the mussels have opened. Discard any mussels that do not open.
Stir in the heavy cream and the fried chorizo, mixing well to combine. Cook for an additional 2-3 minutes until the sauce is heated through.
Sprinkle the chopped parsley over the mussels and give everything a final stir. Serve the spicy chorizo mussels immediately with crusty bread to soak up the delicious sauce.